April is prime picking-time for many different types of produce, but two in particular are strawberries and rhubarb. If you have any experience with rhubarb, you know it has a slightly tart yet sweet flavor, which compliments the sweetness of strawberries like yin and yang. Don’t believe us? We’ll just let the crumble speak for itself.
- 1 cup white sugar
- 3 tablespoons all-purpose flour
- 3 cups sliced fresh strawberries
- 3 cups diced rhubarb
- 1 1/2 cups all-purpose flour
- 1 cup packed brown sugar
- 1 cup butter
- 1 cup rolled oats
Step 1: Preheat oven to 375 degrees F.
Step 2: In a large bowl, mix white sugar, 3 tablespoons flour, strawberries and rhubarb. Place the mixture in a 9×13 inch baking dish.
Step 3: Mix 1 1/2 cups flour, brown sugar, butter and oats until crumbly. Crumble on top of the strawberry and rhubarb mixture.
Step 4: Bake 45 minutes in the preheated oven, or until crisp and lightly browned.
This recipe is best served warm and à la mode. Use the hashtag #1AMcooks to share your dishes and let us know other recipes you would like to try.